Extract Amber Ale

This recipe is a base template for the American-Style Amber/Red Ale style. While you are welcome to brew this recipe as is it's intended to be used as a starting point for creating your own recipe.

Batch Size: 5 gal (18.9 L)

Boil Size: 3 gal (11.4 L)

Boil Time: 60 mins

Alcohol by Volume: 6.3%

OG: 1.064

FG: 1.016

IBU: 36

Color: 16.3 SRM

Grains/Fermentables

6 lbs (2.72 kg) Amber Dry Malt Extract (10 °L)

1 lbs (0.45 kg) Extra Light Dry Malt Extract (1 °L)

0.25 lbs (0.11 kg) Crystal 60 (60 °L)

0.25 lbs (0.11 kg) Chocolate Malt (350 °L)

Hops

1 oz (28.35 g) Centennial 11.5% AA (Boil - 60 mins)

0.5 oz (14.17 g) Chinook 14.6% AA (Boil)

Miscellaneous

1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)

Yeast

American Ale Yeast (Wyeast 1056) (Liquid)

Add mix dry extract with 3 gallons of water and bring to a boil. Add hops and irish moss at times indicated. Cool and transfer to primary fermentor. Top off with cold water to the 5 gallon mark. Shake to mix and aerate then pitch the yeast.